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CHAPTER4
GASTRONOMIC IDENTITY II: FOOD
AND CUISINE: THE EFFECT OF THE
ENVIRONMENT AND CULTURE ON
GASTRONOMY, WINE AND FOOD
MARRIAGES, AND TOURISM
CHAPTER OUTLINE:
Introduction
Aperitif: Chef John Folse & Company
The Environment
Food: The Impact of Geography and Climate
Culture
History and Ethnic Diversity
Trial and Error, Innovations, and Capabilities
Gastronomic Identity
Old World and New World Wine and Food Marriages
Wine, Food, and Tourism
Summary
Optional Exercises
KEY CONCEPTS: